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Fish Sauce Glazed Cocktail Meatballs
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
2-4
Prep Time
15 minutes
Cook Time
30 minutes
Here's our Vietnamese take on a classic party appetizer. Juicy pork meatballs are packed with fresh cilantro, scallions, ginger, and Red Boat Fish Sauce for umami depth, then baked to perfection. A sweet chili fish sauce glaze made with Thai chilies, rice vinegar, and a touch of sugar adds a sticky, spicy-sweet finish. Garnished with fresh herbs, these meatballs are irresistibly flavorful and perfect for any gathering.
Ingredients
-
1 lb ground pork
- 1 small bunch of cilantro, minced, plus extra for garnishing
- 2-3 scallions, minced, plus extra for garnishing
- 4-6 garlic cloves, minced
- 1 egg
- 1 small shallot, minced
- 1 tbsp ginger, grated
- ½ cup bread crumbs
- ½ tsp black pepper
-
2 tbsp Red Boat Fish Sauce
- 4 garlic cloves, minced
- 4 Thai chilies, minced, most seeds removed (reserve more seeds for extra heat)
- 2-3 tbsp Red Boat Fish Sauce
- 2 cups of water + 2 tbsp of water, divided
- ½ cup rice vinegar
- ⅔ cup sugar
- 1 tbsp cornstarch
Meatballs
Sweet chili fish sauce glaze
Directions
In a bowl, combine cilantro, scallions, garlic cloves, a shallot, ginger, bread crumbs, an egg, and Red Boat Fish Sauce. Give it a good mix before adding ground pork. Mix until just combined, being careful not to overmix, as this can make the meatballs tough.
- Preheat the oven to 400F. Roll the meatballs into 1 inch balls. Place them on a parchment paper-lined baking sheet, ensuring there is enough space between each meatball to avoid overcrowding.
- Bake at 400F for 20-25 minutes or until the internal temperature reaches 145F. Flip halfway.
- To make the glaze, to a pan, add garlic, Thai chilies, 2 cups of water, Red Boat Fish Sauce, rice vinegar and sugar. Bring to a boil and let it reduce by ⅓.
- In a small bowl, mix together 2 tbsp of water and 1 tbsp of cornstarch, until cornstarch has dissolved. Add the cornstarch slurry to the pan and stir to combine. Bring the glaze to a boil until it thickens.
- Add in the meatballs and toss in the glaze. Remove from heat and garnish with extra scallions and cilantro.
